Now you see it... (Reply)

Having cooked myself one for lunch, I thought I'd try the River Cottage 'fried skeleton' recipe, which is intended to transform the remains of your fish into something vaguely similar to pork scratchings.

Lots of salt and pepper, a quick rub with a garlic clove (why not?) and into a frying pan with a decent layer of very hot groundnut oil for a couple of minutes.

Initial findings:

1) It's probably outweighed any health benefits from eating the rest of the herring

2) It needs less time to cook and crisp than I'd assumed. Despite the fact I've eaten something similar in a restaurant, it's hard to believe it's not going to be a mouthful of fiddly fishbones, so I overdid it a little.

3) It's a bit wasteful if you're not doing a whole batch and/or planning to reuse the oil